Don’t know about you but I am so excited for Thanksgiving and to think that it’s only a few days away is amazing. I will also be on vacation as of tomorrow which is even more amazing. I had a fun filled weekend at my sister’s bachelorette party and most definitely need a little R & R and family time.
I love turkey! But on the same note think that a lot of people do not know how to cook it right, so they end up with dry, flavorless bird. Turkey needs to be brined for at least 8 hours and baked using a foil tent method, no ifs or buts about it. Over the years I have tried all variations and brining is the way to go. Ever since I started brining my bird, I do not even have many leftovers. This summer Kurt was really into smoking meats, so we decided to try our first smoked turkey. We were going to do a test run last week but life got in the way and that didn’t happen. On Monday I found myself with a small turkey that needed to be cooked, it would not last till Thursday. Using drumsticks and thighs I made a finger licking dinner. If cooking an entire bird is not your thing then try this dish. By the way it doesn’t do much damage to your waistline either which is an added benefit.
Begin by seasoning drumsticks and thighs with salt, pepper and paprika. Brown a few minutes on both sides. Put in a pressure cooker with chicken stock and cook on high for 30 minutes. Meanwhile, chop a red onion, carrots, celery and prepare herbs by tying them with a kitchen twine.
Preheat the oven to 350 degrees. In a Dutch oven sauté vegetables with olive oil. Add red wine and cook about 1 minute. Transfer turkey legs and cooking liquid from the pressure cooker to the Dutch oven with vegetables. Add herbs. Bring to a simmer.
Transfer to the oven and braise about 45 minutes. The meat will be falling off the bone, I promise.
While thighs and drumsticks were braising I made cauliflower mashed potatoes. Healthier, less carbs and perfectly delicious. I will post up a recipe soon. Lighter dinner without sacrifice.
Braised Turkey Drumsticks & Thighs
2 turkey drumsticks
2 turkey thighs
4 cups low sodium chicken stock
1/4 cup red wine
2 carrots, diced
1 red onion, thinly sliced
2 celery stalks, diced
2 sprigs fresh thyme & 2 sprigs fresh rosemary tied together with kitchen twine
salt, pepper & paprika to taste
- 1. Season drumsticks and thighs on both sides with salt, pepper & paprika.
- 2. Preheat a skillet with olive oil and brown about 1 minute.
- 3. Transfer to a pressure cooker, add all of chicken stock and cook on high about 30 minutes. Once cooked, release pressure.
- 4. Preheat an oven to 350 degrees.
- 5. Heat olive oil in a Dutch oven and saute onions, carrots and celery.
- 6. Deglaze with red wine and cook another minute.
- 7. Transfer turkey and cooking liquid to the Dutch oven. Add herbs. Cover and place in oven.
- 8. Cook covered the first 30 minutes then another 45 minutes uncooked.
- Serve with cauliflower mashed potatoes